That with normal rice? I tried a jambalaya a few weeks ago and it was basically just a bbq paella
brown long grain rice
Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
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brown long grain rice
Memo to self,
send a pic of Rover to djsowtz every day.
Long grain rice all the way from America. Red peppers, green peppers, juicy green beans, salad and peas and a pinch of sesame?
No?
Just me then.
Batchelor's savoury rice!
As you were.
Carry on.
Cuh, try and be helpful and all you get back is abuse.
We got any pulled pork experts on here? Got a ginormous pork loin joint I’m going to slow cook this weekend. Thinking of cooking it in a sauce of chicken broth, chopped tomatoes and spices. Or is it better to do the sauce separately?
Google results is split on which way is best.
Google results is split on which way is best.
That with normal rice? I tried a jambalaya a few weeks ago and it was basically just a bbq paella
Pork fish pie, filly go, jambalaya
Mad how much everything costs now. We used to get snack boxes that were a mini fish and chips for £2. Not begrudging them they barge what they have to charge to run a business but you can get a decent pub meal out for the price of a chippy nowadays which is just a bit crazy.
No expert but the tomatoes sounds a bit wrong to me. Some mustard maybe?
Understand the overheads that's fair enough. Going out to sea to catch fish obviously that not going to be cheap. But the price of a bag chips is taking the piss, locally grown and a 25kg bag can be had for £15 ish.
Fish and chips is about a tenner near me and you get enough chips to feed half the street. If you're buying just chips I reckon you're paying for their time and overheads more then the spuds.
Go on youtube, that's what I always do, you get a variety of ideas on there.
And ever increasing overheads. How much an hour on top of that would people want for preparing the chips? If they were getting as much per hour as some of the people buying them they would be even dearer.
You don’t use a loin joint for pulled pork roberto
That’s my speciality. I get told mine is the best all the time. That’s my homemade pulled pork burger I do.
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You are technically correct, it’s the shoulder you use, but it can be done in a similar fashion.
Basically cooking it in homemade bbq sauce, then using the sauce. Not sure if too much fat would run in to it and ruin it.
Shoulder I know but I’m not a massive fatty and trying not to become a massive fatty so using a leaner cut. It still works well with loin.